Crab Rangoon

Submitted by Judy Sparks

Crab Rangoon


  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 lb. imitation crab meat
  • pinch garlic powder
  • 1/4 tsp. lemon juice
  • 1/4 tsp. milk
  • 1 pkg. wonton wrappers
  • 1 egg white beaten


  • Chop crab meat into mixing bowl. Add softened cream cheese, garlic powder, lemon juice, and milk. Lay wonton wrapper flat on paper towel and brush corners with egg white. Add some filling. Press opposite corners together to seal. Fry in hot oil until golden brown.